1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup Pepperidge Farm® Generous Cut Fat Free Caesar Croutons
Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.
Remove chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 minutes or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.
Toss lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Grilled Chicken Caesar Salad
Amount Per Serving:
% Daily Value*
Total Fat16.45 g
Saturated Fat 5.52 g
Trans Fat 0.12 g
Total Carbohydrate11.59 g
Dietary Fiber 2.97 g
Sugars 2.25 g
Vitamin A 70.82 %
Vitamin C 8.83 %
Calcium 18.42 %
Iron 16.61 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.